Pumpkin risotto
Description
The recipe won't take much time. Pumpkin risotto isn't one of the easiest dishes, but it's worth the effort. Italians generally prepare risotto, like pasta, with just about anything, but pumpkin risotto in particular has a very interesting, vivid, and unique flavor. This dish is loved throughout Italy—so why not fall in love with it yourself? Serve hot.
Instructions
- 1
Step 1
Preheat the oven to 200 degrees. Cut the pumpkin into large pieces, season with salt and pepper, drizzle with olive oil, and place in the oven. Bake on a baking sheet for 25–30 minutes, until the pumpkin becomes soft (young pumpkin will soften faster than mature one).
- 2
Step 2
When the pumpkin becomes soft, use a regular spoon to separate the flesh from the skin. Add the flesh to the blender container and blend until smooth to form a puree.
- 3
Step 3
Meanwhile, in a heavy-bottomed pot over medium heat, melt the butter. Add the finely chopped onion to the heated pot and cook for about 10 minutes, until it becomes translucent.
- 4
Step 4
Then add the rice to the same pot and sauté it together with the onion for 3-4 minutes over medium heat. Next, pour in the wine and, stirring constantly, wait until it evaporates. When the wine has evaporated, add a ladleful of broth and let it evaporate. Once the first ladleful of broth has evaporated, add another one. Repeat this process for 15 minutes.
- 5
Step 5
Then add our pumpkin purée from the blender to the pot and, once again, gradually add two ladles of broth. Now remove the risotto from the heat, add a little butter, sprinkle with Parmesan, stir well, cover with a lid, and let it rest for 5–7 minutes. Serve hot.